Balsamic Pork Tenderloin Recipe - Cooking | Add a Pinch | Robyn Stone The only changes I made to this recipe are subbing balsamic vinaigrette for the vinegar. I also used c of raspberry almond vinaigrette. Also subbed steak sauce for Worcestershire sauce.
Crockpot Chicken & Stuffing: 4 thawed chicken breasts, 6 oz. Stove Top stuffing mix, 1/2 c sour cream, 1 can of cream of chicken soup. Put chicken in, cover with stuffing, mix sour cream, cream of chicken soup & 1/4 c water then pour mixture over stuffing & chicken. Cook on L for 4 hrs.
4 boneless, skinless chicken breasts 3/4 cup honey mustard 2 cups French's French Fried Onions, crushed Directions: Preheat oven to 375 degrees. Dip each chicken breast in honey mustard then coat in crushed french fried onions. Place in a baking dish lined with foil and sprayed with nonstick cooking spray. Cook for 30-35 minutes, or until cooked through.
Balsamic Glazed Chicken and Roasted Potatoes - Made this on Very good. Only notes I would make is that I should have marinated for much longer than 30 minutes to get more flavor in the dish. Other than that, very good!
Made Skipped the panko and used raw honey instead of clover honey. It added an extra step of melting, but it was really good. Definitely a quick and yummy weeknight dinner! We don't typically eat baked chicken, but this was actually really delicious.